📝 About This Recipe
Born in the bustling friteries of Belgium, Sauce Andalouse is a sophisticated, creamy condiment that balances the richness of homemade mayonnaise with the brightness of tomato and the subtle heat of peppers. This version elevates the classic street food staple into a gourmet experience, utilizing a touch of smoked paprika and sautéed aromatics for deep, complex undertones. It is the quintessential companion for golden fries, grilled meats, or a truly elevated sandwich spread.
🥗 Ingredients
The Mayonnaise Base
- 2 Egg yolks (at room temperature)
- 1 tablespoon Dijon mustard (smooth, high quality)
- 1 cup Neutral oil (grapeseed or sunflower oil)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 teaspoon White wine vinegar
The Andalouse Flavor Profile
- 2 tablespoons Tomato paste (double concentrated)
- 1 small Shallot (very finely minced)
- 2 tablespoons Red bell pepper (finely minced)
- 1 Garlic clove (grated into a paste)
- 1 teaspoon Olive oil (for sautéing)
- 1/2 teaspoon Smoked paprika (Pimentón de la Vera)
- 1/8 teaspoon Cayenne pepper (adjust for heat preference)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a small skillet over medium-low heat, add the teaspoon of olive oil and sauté the finely minced shallots and red bell peppers until soft and translucent, about 4-5 minutes.
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2
Add the tomato paste and grated garlic to the skillet. Cook for another 2 minutes, stirring constantly, to 'toast' the paste and remove its raw metallic edge. Remove from heat and let cool completely.
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3
In a clean glass bowl, whisk together the room-temperature egg yolks and Dijon mustard until the mixture is smooth and slightly pale.
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4
Begin adding the neutral oil drop by drop, whisking vigorously and constantly. This slow start is crucial for establishing a stable emulsion.
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5
Once the mixture begins to thicken and look glossy, you can transition to adding the oil in a very thin, steady stream while continuing to whisk rapidly.
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6
If the mayonnaise becomes too thick to whisk, add the lemon juice and vinegar to thin it out slightly, then continue adding the remaining oil.
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7
Once all the oil is incorporated and you have a thick, stiff mayonnaise, fold in the cooled tomato and pepper mixture from the skillet.
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8
Add the smoked paprika, cayenne pepper, salt, and freshly cracked black pepper. Stir gently to combine until the sauce turns a beautiful uniform salmon-orange color.
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9
Fold in the finely chopped parsley for a touch of herbal freshness and visual contrast.
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10
Taste the sauce and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more cayenne depending on your palate.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the aromatics to infuse the fat.
💡 Chef's Tips
Always use room temperature eggs to ensure a stable emulsion that won't break. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. For a shortcut, you can use 1 cup of high-quality store-bought mayonnaise, but the homemade version is significantly superior in texture. Do not skip sautéing the tomato paste; this step caramelizes the sugars and creates the signature depth of Andalouse. Store in an airtight container in the refrigerator for up to 3 days, as it contains raw egg yolks.
🍽️ Serving Suggestions
Serve alongside double-fried Belgian frites (thick-cut fries) for the most authentic pairing. Use as a gourmet spread for a roast beef or grilled chicken sandwich on a crusty baguette. Pair with grilled seafood, particularly skewered shrimp or calamari, to cut through the char. Serve as a dipping sauce for raw vegetable crudités like cauliflower or colorful bell peppers. Excellent as a side condiment for 'Steak-Frites' or grilled lamb chops.